1. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
3. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 581.5mg||20 %|
|Potassium 436.6mg||11 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 26.8g|
|Protein 9.3g||13 %|
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Calories per serving: 161
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